claire freehafer

ingredients

crust

• 2 c chocolate wafer cookie crumbs (from one 9-oz box)
• 1 stick (8 tbsp) unsalted butter, 🔥 melted
• 2 tbsp sugar
• pinch of fine salt

filling

• 1/2 c cornstarch
• 1 1/4 c plus 3 tbsp sugar
• one 750 mL bottle dry red wine
• three 4-oz bars bittersweet chocolate, 🔪 chopped
• 2 tbsp unsalted butter
• pinch of fine salt
• 2 c cold heavy cream
• chocolate curls or sprinkles, for topping, optional

instructions

1. for the crust: position a rack in the center of the oven and preheat to 🔥 325 degrees F.

2. toss together the cookie crumbs, melted butter, sugar and salt in a medium bowl. press into the bottom and sides of a 9-inch deep-dish pie pan. bake until dry and set, ⏲️ 15 to 18 minutes. let cool completely on a wire rack.

3. for the filling: combine the cornstarch and 1 1/4 cups of the sugar in a medium saucepan and very slowly whisk in the wine to prevent lumps from forming.

4. cook over 🔥 medium heat, stirring constantly, until it has come to a simmer and is very thick, about ⏲️ 8 minutes.

5. remove from the heat and stir in the chocolate, butter and salt until smooth.

6. pour the filling into the cooled crust and refrigerate until chilled and set, about ⏲️ 4 hours and up to overnight.

7. right before serving, whip the cream with the remaining 3 tablespoons sugar in a large bowl with an electric mixer until soft peaks form. top the pie with the whipped cream. scatter the chocolate curls or sprinkles over the top, if using.